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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Macaroni Cheese with Minced Beef

Macaroni au Fromage et Viande Hachée Share 

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  1. 1 kg minced beef

  2. 500 grams macaroni 
    (dry pasta packet)

  3. 425 grams can finely 
    crushed tomatoes

  4. 2 bacon rashers finely chopped

  5. 50 grams butter

  6. 125 grams freshly grated Cheddar cheese

  7. 2 eggs yolks

  8. 1/2 cup milk

  9. 1 medium onion finely chopped

  10. 2 tablespoons finely chopped parsley

  11. 1 tablespoon finely chopped thyme

  12. 2 tablespoons vegetable oil

  13. salt and pepper to taste





  1. Trim bacon rashers of all fat and finely chop the lean pieces. Add to the minced beef and mix well together. Season with salt and pepper. In a deep saucepan, add 2 tablespoons of vegetable oil over medium high heat. Stir in the finely chopped onion, finely chopped thyme, crushed ginger and garlic. Stir fry until the onion pieces become transparent. Add the the minced beef and bacon. Cook until the meat becomes opaque and cooked. Taste for seasoning. If necessary, season with salt and pepper again. 

  2. Add the finely crushed tomatoes to the minced beef and bacon. Stir in and allow to cook over medium-high heat. You may add a little hot water if necessary to obtain a bit more sauce if necessary. Cover and allow to simmer until the tomato pieces are cooked and the sauce is well blended. Simmer for approximately 20-25 minutes or until the tomato pieces are well cooked. Stir at intervals to prevent burning. Add a little bit of hot water if necessary to keep the sauce semi liquid. 

  3. Meanwhile, boil 4 litres of water with 1 teaspoon of salt added, in a covered deep pasta cooking container (some come with a strainer) over high heat. Quickly put in the macaroni when water is fully on boil and gently stir in. Cover and allow to cook for 10-12 minutes until the macaroni is "al dente" (cooked but firm to the touch). You may also follow the instructions on the dry pasta packet. Strain and put aside.

  4. When the minced beef and bacon with finely crushed tomatoes are cooked, stir in 1 tablespoon of the chopped parsley. Remove from heat and put saucepan aside.

  5. Mix 2 egg yolks with 1/2 cup of milk in a bowl.

  6. In the pasta cooking container or similar deep saucepan over medium-low heat, melt the butter. Immediately add the strained cooked macaroni and gently stir in without crushing. Gradually add the milk and egg yolk mixture. Mix gently and cook until the egg yolk/milk mixture is cooked. Stir in the freshly grated Cheddar cheese and mix well with the macaroni. Add the minced beef / bacon in tomato sauce mixture to the macaroni. Mix well together taking care not to crush the macaroni. Transfer the macaroni to a warmed serving dish. Garnish with 1 tablespoon of finely chopped parsley.

  7. Alternatively, you can top the macaroni with breadcrumbs and freshly grated Parmesan cheese. Put under grill and allow the crumbs and cheese to  cook / melt to a light golden colour. Serve immediately.

  8. Enjoy. Perfect with a chatini pomme d'amour (tomato with chillies chutney).

  9. Optional: You may omit the minced beef / bacon, tomatoes, onion & herbs and only cook the macaroni with cheese only.

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Madeleine Philippe © 2010 
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.